A super-moist, easy-to-make red velvet cake soaked with sweetened condensed milk and topped with to-die-for whipped cream cheese frosting.
Satisfy your sweet tooth with this easy-to-make recipe for Red Velvet Poke Cake.
1. Info for Red Velvet Poke Cake
- Cook Time: 2 Hr 5 Min
- Total Time: 2 Hr 5 Min
- Servings: 18
- Calories: 345.68 kcal
2. Ingredients for Red Velvet Poke Cake
- Nonstick cooking spray
- 1/2 cup unsalted butter (softened)
- 2 Tbsp. canola oil
- 1 cup granulated sugar (for cake)
- 1/3 cup light brown sugar (packed)
- 2 tsp. vanilla extract (for cake)
- 2 large eggs
- 2 cup all-purpose flour
- 1/4 cup cocoa powder
- 1 tsp. baking soda
- 1/2 tsp. salt (for cake)
- 1 cup buttermilk
- 2 Tbsp. red food coloring (or enough to achieve desired shade of red)
- 8 oz. cream cheese, (softened, 1 block = 8 oz.)
- 1/2 cup granulated sugar (for frosting)
- 2 tsp. vanilla extract (for frosting)
- 2 cups heavy whipping cream
- 1/8 tsp. salt (for frosting)
- 1 14-oz. can sweetened condensed milk (1 can = 14 oz.)
Preheat the oven to 350°F.
Spray a 9×13-inch baking dish liberally with nonstick cooking spray. Set aside.
Place the butter, canola oil, granulated sugar, brown sugar, and vanilla in a large mixing bowl. Using a hand mixer or stand mixer fitted with a whisk attachment, cream the ingredients together on medium speed until smooth, scraping sides of bowl with rubber spatula as necessary, about 1 minute. Add the eggs, and continue to beat until the mixture is light and fluffy, about 1 minute.
Sift the flour, cocoa powder, baking soda, and salt into the bowl. Beat the mixture on low until the ingredients begin to come together. Slowly stream in the buttermilk and food coloring and continue mixing, scraping the sides of the bowl with a rubber spatula as needed, until a smooth, vibrant batter forms. Pour the batter into the prepared baking dish.
Bake the cake on middle rack of oven until a toothpick inserted in the center comes out clean, 37-40 minutes.
Check to see that cake is done. Remove from oven or add time as needed.
Allow the cake to cool on a cooling rack for 10 minutes.
While the cake cools, make the whipped cream cheese frosting. Place the cream cheese, granulated sugar, and vanilla extract in a medium mixing bowl. Use a mixer to beat on medium-high speed until completely smooth, 2-3 minutes.
Add half of the heavy cream to the bowl. Beat on low speed to incorporate, then stream in the remaining cream. Beat on medium-high speed just until the frosting holds stiff peaks, 2-3 minutes. Do not overbeat.
Cover the bowl of whipped cream cheese frosting with plastic wrap and transfer to the refrigerator.
Use the handle of a wooden spoon to poke 32 evenly spaced holes into the cake, stopping 1/2 inch from the bottom. Pour the sweetened condensed milk evenly over the cake, allowing it to seep down into the holes. Cover the cake loosely with plastic wrap and transfer to the refrigerator to cool for at least 1 one hour.
When the cake is completely cool, remove from the refrigerator. Spread the whipped cream cheese frosting evenly onto the cake. Return to the refrigerator until ready to serve.